Crispy choux with praline and orange
In this recipe, the classic choux à la crème gets a modern flavour twist. Treat your customers to a brand-new taste experience with these deliciously airy cream puffs filled with a heavenly smooth hazelnut praline-orange Chantilly. These bite-sized pastry delights simply burst with fruity fresh hazelnut taste, which is beautifully complemented by orange flavour notes and the caramelly sweetness of white chocolate.
- Level:
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Easy
Choux pastry
Ingredients: Choux pastry
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665 gwater
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665 gWhole milk
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595 gbutter
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20 gsalt
Preparation: Choux pastry
Mix and boil together.
Ingredients: Choux pastry
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725 gflour
Preparation: Choux pastry
Add in the fl our and dry out for 2 minutes.
Ingredients: Choux pastry
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1320 gwhole egg(s)
Preparation: Choux pastry
Mix in the eggs one by one with a spatula.
Pipe small dots of the dough (3 cm Ø) on a tray with baking paper or Silpat®.
Crispy sugar taste
Ingredients: Crispy sugar taste
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150 gbutter
Preparation: Crispy sugar taste
Mix and knead all ingredients into a dough. Roll out between 2 sheets of baking paper (at a thickness of about max 2 mm).
Ingredients: Crispy sugar taste
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175 glight brown sugar
Preparation: Crispy sugar taste
Put in the freezer until hard, then cut out rounds, slightly bigger than the puffs.
Ingredients: Crispy sugar taste
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175 gflour
Preparation: Crispy sugar taste
Place one round on top of every puff and press lightly.
Bake the puffs for 30 minutes at 180°C.
Orange and praline chantilly
Ingredients: Orange and praline chantilly
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320 gWhole milk
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10 gglucose
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5 gorange zest
Preparation: Orange and praline chantilly
Mix and heat up to 60°C.
Ingredients: Orange and praline chantilly
Preparation: Orange and praline chantilly
Pour the above hot mixture on the mixture of chocolate and cocoa butter and emulsify.
Ingredients: Orange and praline chantilly
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500 gcream
Preparation: Orange and praline chantilly
Mix in the cream and the hazelnut praline and strain through a fine sieve.
Leave to rest in the fridge for 12 hours before whipping the cream.
Fill the puffs with the Chantilly cream. Dust with icing sugar and some gold leaf.
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